Reception
Tequila and Lime Marinated Shrimp
Buckwheat Blini with Domestic Caviar and Crème Fraiche
Tuna Tartar with Avocado Mousse in a Crispy Shell
Shredded Thai Braised Beef Short-Rib on Brioche
Chicken Tempura with Teriyaki-Chili Sauce

Appetizers
Potato Gnocchi with Wild Mushrooms
Prosciutto and Truffle Parmesan Fondutta

Teriyaki and Chili Marinated Shrimp
Mesclun, Crushed Cashew Nuts
Sesame Ginger Vinaigrette

Entrées
Roasted Striped Bass
Artichoke Barigoule, Tomato Confit, Basil Whipped Potatoes
Preserved Lemon Nage

“Filet et Foie”
Roasted Filet Mignon, Seared Foie Gras, Chive Potato Puree
Sautéed Young Zucchini, Soy-Truffle Cream Sauce

Desserts
Grand Marnier Crème Brulee
Fresh Raspberries

Warm Molton Chocolate Cake
Chocolate Sauce, Fresh Berries, Tahitian Vanilla Ice Cream

All menus may be customized